Chocolate Peanut Butter Fudge Cake
base
- 1 cup hazelnut meal (100 grams)
- 1 cup almond meal (100 grams)
- 12 medjool dates, seeds removed (180 grams)
- 1/4 cup cacao or cocoa (25 grams)
- 1 teaspoon vanilla extract
- pinch of salt
- 1 tablespoons coconut cream (20 grams)
Top
- 1 cup peanut butter (260 grams)
- 1/2 cup cacao or cocoa (55 grams)
- 1/2 cup honey (160 grams)*
- 1/2 cup coconut oil, melted (100 grams)
- 1/4 cup coconut cream (65 grams)
- 1 teaspoon vanilla extract
- pinch of salt
- Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Pour the mixture into an 18cm spring form pan and press it firmly down. Set aside.
- Place the top ingredients into your processor and blend until the mixture is smooth and well combined. Pour the mixture over your base and place the cake in the fridge for two hours to set.
- Serve. Eat. Enjoy.
Thermomix Method
- Place the base ingredients into the bowl and blend at speed 10 for 20 seconds. Press the base firmly into an 18cm spring form pan and set aside.
- Place the top ingredients into the bowl and blend at speed 8 for 5 seconds. Pour the mixture over the base and place the cake in the fridge for two hours to set.
- Serve. Eat. Enjoy.
notes –
- approximately 115 grams of whole nuts makes 1 cup pf meal.
- once sliced store in the fridge or freezer.
- you can increase the setting time / make it the day before etc.
*you can use rice malt syrup if you prefer.
If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x
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Recipe
Chocolate Peanut Butter Fudge Cake with Thermomix Instructions
Published
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Based on 97 Review(s)